Vegan Irish Soda Bread Scones

Vegan Irish Soda Bread Scones- all you need is 10 ingredients to make these scrumptious vegan scones. With crisp edges and a soft center, you would never guess they are gluten-free and refined sugar-free!

I don’t think I’ve ever been as excited for scones as I am right now.

For real you guys, this recipe is legit.

I’m not gonna lie, it took me a few tries to get them right, but thankfully the third time was the charm. The edges are perfectly crispy and they have a buttery center…UGH. I’m telling ya, they’re the pot of gold at the end of the scone rainbow we’ve all been searching for.

I feel like when the average person thinks of scones, they imagine a cozy little boulangerie with master bakers covered in flour, working hard throughout the early morning hours. This might be true in some cases, but that doesn’t mean they are difficult to make. Trust me, if I can do it you can too.

You don’t even need any fancy tools. It’s as simple as whisking together the flour with salt and baking powder, cutting in solidified coconut oil (I use a pastry cutter for this part but you can use the back of a fork, or your fingers), adding the wet ingredients, forming the dough into a circle, then slicing and baking to golden perfection.

In honor of St. Patrick’s Day I went with the Irish Soda Bread theme and used dried currants. However, you can easily change this recipe up by using whatever dried fruit/nuts you want. You could add orange or lemon zest, chocolate chips, whatever your scone-loving heart desires!

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine oat flour, almond flour, baking powder, and sea salt. Whisk together then set aside. In a measuring cup, combine the almond milk and apple cider vinegar. Add the vanilla and maple syrup then set aside.

Using a pastry cutter (or your hands), work the solid pieces of coconut oil into the dry ingredients until it resembles breadcrumbs. To the bowl, pour in the wet ingredients and add the dried currants. Fold together until a dough forms. Careful not to overwork it.

Lightly dust the parchment paper with flour to help prevent dough from sticking to the surface. Transfer it to the parchment paper and gently shape into a one-inch thick circle, about 8 inches in diameter. Using a pizza cutter or dry knife, cut dough into eight slices. Separate each slice so that there is 1-2 inches between them. Bake in the oven for about 15-20 minutes or until golden brown on the edges.

Allow to cool for 10–15 minutes then serve and enjoy.

*Your coconut oil should be in a solid state without any liquid whatsoever. If yours is even a little bit melted, place it in the fridge to chill for about 5-10 minutes, until it firms up. If there’s any doubt, err on the side of more solid than soft.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

I left the currants out because my daughter doesn’t like them, but they turned out perfectly!

Rating: 5

I’m so happy to hear that! Thanks for the feedback, Olivia!

I feel like we have the same favorite baking go-to ingredients: almond flour, oats, maple syrup, almond milk! I just created a recipe over the weekend with almond + oat flours :) Love how you turned these scones into a St. Paddy’s Day themed recipe! I feel like it’s kind of a hard holiday to come up with recipes for.

Scones are the BEST! I’m all about these ingredients too – almond flour is SO good in scones :) Definitely going to keep this recipe on hand!

Almond flour is the best! I would be lost without it.

I stayed away from scones for the longest time cause I was wine of those that thought it was only for professional. Who knew they weren’t so scary at all! I love that you’ve made a vegan version too. My kids have a deep love for scones and so I’m often looking for a healthier version!

It’s silly how easy they are to make. I hope you get a chance to try them!

These look amazing. Pinned. :)

Oh my gosh these look SO good Sarah! I’m off wheat for a few weeks and I’m so happy that these are wheat-free so that I can make them this week. These are so timely because I thought I was going to have to go without my soda bread this week. I can’t wait to try these!

Has anyone tried making these with Earth Balance sticks instead of coconut oil?

OH MY GOSH – I AM SO EXCITED!!! Your recipes are out of this world, and I had not found a good scone recipe until now!!! I am so excited to make these YOU HAVE NO IDEA. Thank you so much for all your hard work. I want you to know that for people who need to eat gluten free and can’t handle all those gums and unhealthy ingredients – you are changing lives. That might sound like an exaggeration – but it’s not. :)

Your comment totally just made my day! Sometimes testing vegan/GF recipes without starches and gums can be so daunting but reading comments like yours makes it all worth it. Thank you so much!! <3

Is there any way of making these without coconut oil?
TIA

You could probably use vegan butter, so long as it’s very cold. The texture might be a little different than with the coconut oil but it should still work. Is there something specific you were hoping to use?

Made these on Saturday, so good! I used cranberries instead of raisins, Whole Foods has a similar vegan scone but these are so much better!! I forgot to include the cranberries in the dough and added them just before I put them in the oven, lol, not ideal but it worked!!